Classic Poolish Baguette

Ingredients

Poolish (12-16 hours ahead)

The pre-ferment that develops flavor and extensibility

• 250g (2 cups) Bread flour
• 250g (1 cup + 1 Tbsp) Water, room temperature
• 0.2g (pinch (⅛ tsp)) instant yeast

Final Dough

• 250g (2 cups) Bread flour
• 125g (½ cup + 1 Tbsp) Water, cool (65°F/18°C)
• 10g (1¾ tsp) Fine sea salt
• 2g (¾ tsp) instant yeast
• ~500g (all) All poolish from above

Total flour: 500g

Hydration: 75%

Pro tip: Use cool water (65°F) to control fermentation speed and develop maximum flavor.

Equipment

Method

Build the Poolish

The poolish is a 100% hydration pre-ferment that develops complex flavors and improves dough extensibility. Start this 12-16 hours before you plan to mix your final dough.

1. Combine flour and water. Add the bread flour (250g) and room temperature water (250g) to a medium container (at least 1-quart capacity). Stir with a fork until no dry flour remains.
2. Add yeast. Sprinkle the tiny amount of instant yeast (0.2g) over the surface and stir until evenly distributed. The mixture will look like thick pancake batter.
3. Cover loosely. Use plastic wrap with a small gap, or a lid set ajar. poolish needs some air exchange during fermentation.
4. Ferment overnight. Leave at cool room temperature (65-70°F / 18-21°C) for 12-16 hours. Ready when domed, covered with bubbles, and roughly doubled. Should smell yeasty and slightly sweet.

Wait: 12-16 hours

Tip: If your kitchen is warmer than 70°F, check earlier. At 75°F it may peak in 8-10 hours.

Autolyse

autolyse hydrates the flour and begins gluten development before adding the poolish, making the dough easier to mix.

1. Mix fresh flour and water. Add the fresh bread flour (250g) and cool water (125g) to your mixing bowl. Mix until no dry flour remains.
2. Rest. Cover and rest for 20-30 minutes. This autolyse hydrates the flour before adding the poolish.

Wait: 20-30 min

Add Poolish and Mix

Combine the poolish with your autolysed dough and develop gluten through mixing. The dough will be soft and tacky at 75% hydration.

1. Check your poolish. It should be domed and bubbly. If collapsed significantly, it's past peak but still usable—flavor may be slightly more acidic.
2. Break up the autolysed dough. Before adding the poolish, tear the autolysed dough into 4–6 rough chunks right in the bowl. That dough is on the dry side, and the poolish is very wet — breaking it up first means the two come together evenly instead of leaving you fighting a wet pool around a dry ball.
3. Combine ingredients. Add the poolish to the broken-up autolysed dough along with the salt (10g) and instant yeast (2g). Pinch and squeeze to start working the wet poolish into the dry pieces.
4. Mix (stand mixer option). Start with the paddle attachment, not the dough hook. The mix is too wet and shaggy at this stage for the hook to do anything useful. Run on low for 2–3 minutes until the dough comes together, wraps the paddle, and pulls cleanly off the sides of the bowl. Then swap to the dough hook and mix on medium for 6–8 minutes until smooth and it passes a modified windowpane test.
5. Mix (by hand option). Once the poolish is worked into the chunks, combine using a pinching and folding motion for about 4 minutes. Turn onto a clean surface and use the slap and fold technique for 8–10 minutes until smooth and elastic.

Tip: Target dough temperature: 75-78°F (24-26°C). The dough will be soft at 75% hydration—tacky but not sticky.

Bulk Fermentation

During bulk fermentation, the dough develops flavor and structure. Because this is a wet, slack poolish dough, we use coil folds (not stretch and folds) to build strength gently without tearing the gluten. Each timer below runs for 30 minutes — that's the rest between folds, not the total elapsed time.

1. Transfer and cover. Transfer dough to a lightly oiled container. Cover with plastic wrap or a damp towel. Start the first 30-minute timer now.
2. First coil fold (after the first 30 minutes). Perform a set of coil folds: wet your hands, slide them under the middle of the dough, lift gently so the ends fold under naturally, then set it back down. Rotate the bowl 90° and repeat 3–4 times around. Cover and start the next 30-minute timer.
3. Second coil fold (30 minutes after the first). Repeat the coil fold sequence. The dough should already feel a little stronger and less slack. Cover and start the next 30-minute timer.
4. Third coil fold (30 minutes after the second). Perform one final set of coil folds. The dough should now feel airy, smoother, and hold its shape when you lift it. Cover and let it finish bulk undisturbed.
5. Check for readiness. Total bulk time is roughly 2–2.5 hours from the start. The dough should be 50–75% larger, slightly domed, and jiggly. When poked gently, the indent fills back slowly.

Wait: 2-2.5 hours total

Tip: Coil folds are the right move for wet poolish doughs — they build strength without tearing the delicate gluten the way aggressive stretch and folds can.

Divide and Pre-Shape

Dividing the dough evenly and pre-shaping sets up even baguettes and allows the gluten to relax before final shaping.

1. Turn out dough. Turn dough onto a lightly floured surface. It will spread somewhat due to extensibility.
2. Divide. Using a bench scraper, divide into 3 equal pieces (approximately 280g each).
3. Pre-shape. Gently pat each piece into a rough rectangle. Fold top third down, bottom third up, like a letter. Flip seam-side down.
4. bench rest. Cover loosely with a towel. Rest for 20 minutes to relax the gluten before final shaping.

Wait: 20 min

Final Proof

The final proof allows the shaped baguettes to rise before baking. Proper proofing ensures good oven spring and open crumb.

1. Proof at room temperature. Let shaped baguettes proof until increased by about 50% and feel light and airy when you gently lift the couche.
2. Poke test. Press gently with a floured finger — this is the poke test. Indent should spring back slowly and mostly fill in. If it springs back immediately, proof longer. If indent stays, bake immediately.

Wait: 45-60 min

Tip: You can refrigerate shaped baguettes up to 2 hours if needed. Remove 30 minutes before baking. Do not refrigerate overnight—baguettes don't handle extended cold proofs well.

Final Shape

The classic baguette shape requires practice. Your first attempts may be uneven—the bread will still taste excellent.

Baguette (recommended)

1. Prepare couche. Dust generously with flour (rice flour works well, or 50/50 bread flour and rice flour).
2. Shape the baguette. Flip dough seam-side up. Press into rectangle about 4" × 6". Fold top edge to center and seal. Fold again to meet bottom edge. Seal seam firmly with heel of hand.
3. Roll and taper. Roll back and forth under palms, applying gentle pressure outward toward ends. Taper ends with slightly more pressure. Final length: 12-14 inches.
4. Transfer to couche. Place seam-side up on floured couche. Create pleats between each baguette to support the sides. Cover loosely.

Score and Bake

High heat and steam are critical for achieving the thin, shattering crust that defines a great baguette.

Oven: 260°C / 500°F. Internal temperature when done: 96-99°C°C / 205-210°F°F.

Baking Stone with Steam (recommended)

Equipment: Baking stone,Metal pan for steam

1. Preheat thoroughly. Place baking stone on middle rack and empty metal pan on rack below. Preheat to 500°F (260°C) for at least 45 minutes.
2. Transfer baguettes. Gently roll each baguette from couche onto parchment, seam-side down.
3. Score. Using a lame held at 30-45° angle, make 3-5 overlapping slashes down the length. Each cut 3-4" long, overlapping by ¼ inch. Work quickly.
4. Bake with steam. Slide baguettes onto hot stone. Pour 1 cup hot water into metal pan below and close door quickly. Bake 10 minutes at 500°F.
5. Vent and finish. Remove steam pan carefully. Reduce to 475°F (245°C). Bake 12-15 minutes more until deep golden brown with internal temp of 205-210°F.

Baguette Pan

Equipment: Perforated baguette pan

1. Transfer to pan. Place shaped baguettes in perforated baguette pan. Score as above.
2. Create steam. Spray oven walls with water or use steam pan. Bake at 475°F (245°C) for 22-25 minutes until deep golden.

Note: Steam is critical for crust. Without it, crust sets too early and baguettes can't expand fully.

Storage

• Room temperature: Best eaten same day. Store cut-side down on a cutting board for up to 1 day. The crust will soften.
• Frozen: Freeze whole or sliced for up to 1 month. Refresh in a 400°F oven for 5-8 minutes.

Refresh day-old baguettes in a 400°F oven for 5 minutes to re-crisp the crust.

Frequently Asked Questions

Can I use all-purpose flour?

French Type 55 flour is traditional. Approximate with 80% bread flour and 20% all-purpose, though straight bread flour works fine.

The dough is too slack to shape. What went wrong?

Gluten may not have developed enough, or dough is over-fermented. Mix longer next time and/or shorten bulk. Use more flour on hands and work quickly.

Why won't my scores open into 'ears'?

Blade angle was too steep, dough too wet, or proofing too long. Practice scoring at a shallow angle on slightly under-proofed dough.

My crust is thick and chewy, not thin and crispy.

Too much steam for too long, or baked at too low temperature. Vent steam earlier and maintain high heat.

Can I reduce the hydration?

Yes. Try 70% hydration (reduce total water by 25g) if new to baguette shaping. The dough will be easier to handle.

What if my poolish collapsed?

It's past peak but still usable. Proceed, understanding flavor may be slightly more acidic. Next time, check earlier or use cooler water.

Nutrition

Per serving (1/3 baguette (about 93g)): 220 calories, 44g carbohydrates, 7g protein, 1g fat, 2g fiber, 350mg sodium. Makes 9 servings.